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科目名 Topic Studies 1  Food & Technology
担当教員 徳永　昌彦
授業の目的、または到達目標 To gain awareness of the underlying dangers in the food supply caused
by the increase in manufactured food products and the growth of the
global food manufacturing industry.
Learning goals:
* can understand the various underlying causes of food dangers we are
facing
* can research an area of interest in food in depth, write a research
paper according to APA guidelines
* can read 100 to 300 pages during the term and prepare for the in-class
activities each week
* can organize and perform a presentation based on the chosen topic in
a group of 3 or 4 persons
授業の概要 This course is designed to help you become more aware of the hidden
dangers in food ‘manufactured’ by producers and global companies and their
increasing power over our diets and lifestyles. You are exposed to the data
and facts that influence and, to a great extent, determine what we choose to
eat on a daily basis. You will learn how the labels on our food are designed
to influence and change our buying habits. We live in an age of food made
through ever-advancing technologies, many of which we are not even aware.
This course will allow you to approach food with an increased awareness of
emerging dangers in our fast-moving society. The course topics include
labeling on food, food safety, obesity and biotechnology.
科目群/ベンチマーク ptInt
授業の形態 Reading (up to 10 ~ 20 pages each week), questions & answers, discussions, video viewing and writing assignments. In-class quizzes. Final Presentation, written summary & reflection of individual research, Reflection & response paper writing.
時間割   概要 宿題(予習・復習等)
1
  • Introduction to the course & Familiarisation
  • Reading of 'Introduction' (total 8 pages) of the textbook, "Not on the Label".
2
  • Discussion on 'Introduction' / Quiz / Audio Visual Materials
  • Reading of p.1 - 10 (Chapter 1: Chicken), Finding 2 discussion questions.
3
  • Discussion on 'Chapter 1: Chicken' / Quiz / Assignment (1) Due
  • Reading of p. 11 - 20 (Chapter 1: Chicken).
4
  • Discussion / Quiz / Audio Visual Materials
  • Reading of p. 21 - 28 (Chapter 1: Chicken).
5
  • Discussion / Quiz / Audio Visual Materials & Writing Training (1)
  • Reading of p. 29 - 38 (Chapter 2: Salad), Finding 2 discussion questions.
6
  • Discussion on 'Chapter 2: Salad' / Quiz / Assignment (2) Due
  • Reading of p. 39 - 48 (Chapter 2: Salad).
7
  • Discussion / Quiz / Audio Visual Materials
  • Reading of p. 49 - 58 (Chapter 2: Salad).
8
  • Group Research Presentation (1) / Discussion / Quiz
  • Reading of p. 59 - 76 (Chapter 2: Salad).
9
  • Group Research Presentation (2) / Discussion / Quiz
  • Reading of p. 77 - 84 (Chapter 3: Beans), Finding 2 discussion questions.
10
  • Group Research Presentation (3) / Discussion on 'Chapter 3: Beans' / Quiz
  • Reading of p. 85 - 92 (Chapter 3: Beans).
11
  • Group Research Presentation (4) / Discussion / Quiz / Audio Visual Materials
  • Reading of p. 93 - 101 (Chapter 3: Beans),
12
  • Group Research Presentation (5) / Discussion / Quiz / Assignment (3) Due
  • Reading of p. 102 - 115 (Chapter 4: Bread), Finding 2 discussion questions.
13
  • Summary of Research Presentation & References due / Quiz
  • Reading of p. 116 - 129 (Chapter 4: Bread) / Selection of preferred reading part
14
  • Review Quizzes
  • Late submission of all assignment due next week
15
  • Course Review / Group Research Presentation (Supplementary) / Students' selection & Quiz
  • Review Quizzes (Supplementary)
準備学習 You are mainly required (and not just recommended) to read (or quickly browse at least) 5 or more pages of assigned part of textbook each week before class. Be ready to answer key questions on the assigned chapters each week and have your own opinions or questions to share with the rest of the class for further discussions and writing.
Writing assignments consist of at least four 'Reflection & Response' papers as well as one 'Summary of your own group research presentation'. The summary should have a reference page. If these are not turned in by the end of make-up exam period, you cannot pass the course. Details of above papers will be announced in the 1st class. Regular reading quizzes will be given in each class so you must do the pre-study reading beforehand.
教科書 Title : Not on the Label : What Really Goes into the Food on Your Plate Author : Felicity Lawrence (2004) Publisher : London: Penguin Books ISBN : 0141015667
参考文献 Title : アミノ酸で10歳若返る Author : Natasha Starffin (2003) Publisher : Koudansha ISBN : 978-4062721791
Title : 自殺する種子 : アグロバイオ企業が食を支配する Author : 安田節子 (2009) Publisher : Heibonsha Shinsho ISBN : 978-4582854695
Title : Food, Inc : how industrial food is making us sicker, fatter and poorer; and what you can do about it: a participant guide Author : Karl Weber (2009) Publisher : PublicAffairs ISBN : 978-1-58648-694-5
Title : Fast Food Nation: The Dark Side of the All-American Meal Author : Eric Schlosser (2005) Publisher : Perennial ISBN : 0141006870
Video: Our Daily Bread (DVD) Director: Nikolaus Geyhalter (2005) Distributor: Kinokuniya Shoten
成績評価方法・基準 Evaluation is based on course work, participation, and papers: Class work & quizzes – 40% (includes in-class work, homework, presentations, quizzes, discussions); Group research presentation – 20% & written summary & reflection of research – 10%; Reflection & response papers – 30% (4 or more, see information about each of the courses).
備考 Late assignments will be penalized. You must submit papers by due date to avoid any penalty.

時間割

担当教員 開講学期 開講曜日 開講時限 履修クラス 単位数
徳永　昌彦 春学期 金曜日 ２時限 PInt-5 2